Thanks everyone!
I've always used this info before:
http://www.iabeef.org/Content/ctsbroiling.aspx
However this steak is just a monster, it's off the charts!! lol
I should get a picture of it and post it up, see what I can do.
Good info on the side cuts, never thought of that before.. I haven't really had steaks curling, and this one I don't think would curl because of its size.. But for example Osso Bucco, those fuckers always slip out of their fat-ring and mess up the shape of the meat